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A beautiful Mediterranean dish full of bold flavours that taste like you're on holiday, the real work in this dish is making the pork belly, which needs to be cured, slow-cooked and pressed over several days in preparation for crisping up just before serving. Paired with an intense squid stew full of Greek/Cypriot flavours and a black squid ink mash, the dish is finished with pickled caper leaves – a speciality of Cypriot cuisine.
George uses an espuma gun to aerate the mash, but if you don't have one you can serve it without aerating too.